I repeat, these are healthy, so if you’re expecting sinful- make one of the other 500 unhealthy recipes on my site 🙂
But if you’re trying to be good before the holidays, these will satisfy your sweet tooth and leave you with absolutely no guilt!
Feel free to make them gluten-free or even sugar-free, simply substitute the whole wheat flour for gluten free AP flour or almond flour and agave instead of honey. Enjoy!
Chewy Whole Wheat Pumpkin Oatmeal Cookies
(makes 2 dozen small cookies)
1 cup whole wheat flour (I use Bob’s Red Mill)
1 cup rolled oats
1/2 cup fresh pumpkin puree (canned will work)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup vegetable oil
1/4 cup honey
1 large egg
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon vanilla extract
1/3 cup dried cranberries
1 Tablespoons flaxseeds (optional)
1. Preheat the oven to 375º F, line two baking sheets with parchment paper.
2. In a large mixing bowl, whisk together the whole wheat flour, baking soda, baking powder, cinnamon, nutmeg and salt.
3. In a small bowl, whisk together the oil and honey until smooth and well blended. Mix in the egg, pumpkin and vanilla.
4. Add the wet ingredients to the dry, stir to combine well, add in the oats, cranberries and flaxseeds, stir until everything is well combined.
5. Drop the batter by rounded tablespoons 2-inches apart on the baking sheets, flatten the dough gently with a fork. Bake the cookies for 13-15 minutes until they are moist and soft but appear to be dull on the outside and are starting to lightly brown. Rotate the baking sheets during baking for even heating (I rotated mine every 5 minutes).
6. Remove the cookies from the baking sheet after a few minutes and allow to cool on a wire rack.
7. Once the cookies are cool, store in an airtight container at room temperature.